Slow-Cooked Pork Jowl with Celeriac Puree
Slow-Cooked Pork Jowl with Creamy Celeriac Puree and Sugar-Free Pickled Daikon
Yes, with a tweak: request celeriac puree instead of potato mash; ensure pickled daikon is sugar-free; verify no sugary glazes on the pork. About 10g net carbs per serving, on the higher side for Australian food, so watch the portion.
What it is
Rich, meltingly tender slow-cooked pork jowl, served with a creamy celeriac puree and balanced by a tangy sugar-free pickled daikon garnish.
Key ingredients
Pork jowl, celeriac, cream, butter, garlic, herbs (bay leaf, thyme), chicken/pork broth, white vinegar, water, sweetener (erythritol/stevia), daikon radish, peppercorns, mustard seeds, salt.
How to make it keto
Request celeriac puree instead of potato mash; ensure pickled daikon is sugar-free; verify no sugary glazes on the pork.
Watch out for
Daikon radish has some carbs; potential hidden sugars in brines for pickling; celeriac carbs add up in large portions.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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